Red Velvet Crepes With Cheesecake Filling

Submitted by Arlyn Osborne

"These made-from-scratch crepes are easy to prepare and packed with a fluffy cheesecake filling studded with mini chocolate chips."

 

• Ready In: 1hr 35mins
• Ingredients: 21
• Yields: 12 crepes

ingredients

• Red Velvet Crepes

• 1 1⁄2 cups flour
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 2 cups whole milk
• 2 eggs
• 1 tablespoon butter, melted
• 1 teaspoon vanilla extract
• red gel food coloring
• nonstick cooking spray

• Cheesecake Filling

• 16 ounces cream cheese, softened
• 1 cup powdered sugar
• 4 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1⁄4 teaspoon salt
• 1⁄4 cup mini chocolate chip

• Garnish

• confectioners' sugar
• chocolate syrup
• whipped cream
• berries

directions

1. Add all the ingredients for the crepes, except the food coloring and nonstick spray, to a blender and blend until combined and smooth.
2. Add about 3/4 teaspoon of red gel food coloring and blend until combined.
3. Transfer the mixture to a glass bowl, cover with plastic wrap, and refrigerate for 30 minutes.
4. Meanwhile, add the cream cheese, butter, powdered sugar, vanilla and salt to a food a bowl and mix with a spatula until smooth and combined. Fold in the chocolate chips.
5. Transfer the mixture to a pastry bag and set aside on the counter so it remains room temperature.
6. Uncover the crepe batter and give it a quick whisk.
7. Heat an 8-inch nonstick skillet over medium heat and spray with nonstick spray.
8. Scoop 1/4 cup of batter into the center of the skillet and immediately tilt and swirl pan to coat the bottom of the skillet.
9. Cook for 2 minutes until the edges have dried and lifted slightly from the sides and the center is set. Flip over and cook for another 30-60 seconds. Repeat with remaining batter. You should end up with 12 crepes.
10. Pipe a thick layer of the cheesecake filling on the bottom half of a crepe. Spread with an offset spatula if needed.
11. Fold the top half of the crepe over to cover the cheesecake filling. Fold in half so that you get a neat triangle. Repeat with remaining crepes.
12. Serve with a dust of confectioners’ sugar, a drizzle of chocolate syrup, a dollop of whipped cream and some berries on the side.